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All Journal Journal of Applied Agricultural Science and Technology
Danuartha, Sean Zheva
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Agriculture, Biological Sciences & Forestry

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Shelf-Life Estimation of Black, Red and Yellow Honey Coffee Using Critical Moisture Content Approach Savitri, Dyah Ayu; Setiyono; Arum, Ayu Puspita; Meliala, Susan Barbara Patricia Sembiring; Nisak, Fauziatun; Danuartha, Sean Zheva
Journal of Applied Agricultural Science and Technology Vol. 10 No. 1 (2026): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v10i1.389

Abstract

Honey process is a newly developed coffee processing technique. Based on the washing intensity, honey coffee categorized into black, red, and yellow honey coffee. Once the green bean coffee obtained, they are roasted then ground. However, the shelfs-life of Arabica honey-processed ground coffee has not yet been estimated. Therefore, this study aimed to predict the shelf life of Arabica honey-processed ground coffee (black, red, and yellow honey) using the critical moisture content approach. The analysis in this study was conducted descriptively so that it can explain the predicted shelf life of honey ground coffee stored in metallized plastic packaging. The results indicated that the critical moisture content for yellow, red, and black honey ground coffee products was 5.55% (db), 7.44% (db), and 8.51% (db), respectively. The moisture sorption isotherm (MSI) curves were described by the linear equations y = 1.0672x - 0.741 for yellow honey, y = 2.3315x - 1.6017 for red honey, and y = 0.55x - 0.308 for black honey. Using the Labuza equation at 80% relative humidity (RH) and 30°C, the estimated shelf life of Arabica ground honey coffee in metallized plastic packaging ranges from 2.51 to 2.67 years.
Co-Authors Arum, Ayu Puspita Dyah Ayu Savitri Meliala, Susan Barbara Patricia Sembiring Nisak, Fauziatun setiyono